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Wild Mushroom Gravy


Chef Chad Sarno

Recipe credited to Chad Sarno, www.rawchef.com © Chad SarnoMash

WATCH CHEF CHAD SARNO COOKING IN PLANEAT


Ingredients:

1/4 cup stock (for steam frying)
3‐6 cloves of garlic minced
1 large white onion diced
1½ cups wild mushroom of choice chopped
2 T tamari
3 cups vegetable or mushroom stock
¼ cup merlot, or other spicy red
1/2 cup all‐purpose white flour
¼ cup nutritional yeast
3 sprigs of rosemary, off stem and minced
2 T fresh thyme minced
1/4 teaspoon ground black pepper


Method:

Steam fry the garlic and onion in the ¼ c stock for about three minutes on medium heat, add the mushroom and fresh herbs and continue to sauté for a few minutes. Add the red wine and cook of for a few minutes. Add stock and stir, bring to a simmer. For the flour, yeast, and soy sauce make a slurry and add slowly to stock. Bring the gravy to a boil on medium to medium‐high heat, stirring constantly. Add salt and pepper to taste. If the gravy is too thin for your taste, add one or two tablespoons of flour or small amounts of cornstarch to thicken it. Use a wire whisk to eliminate lumps.

To try some more of Chef Chad Sarno’s recipes click here.

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